Alive and Cooking

Upside Down Pineapple Pudding

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  • 4 fresh pineapple rings, skin and core removed 
  • 250 g self-raising flour 
  • 450 g caster sugar
  • 4 eggs
  • 150 ml thickened cream 
  • 1 tsp vanilla paste 
  • 100 g unsalted butter, melted  

Preheat oven to 180 degrees.

In a saucepan, melt down 300 g caster sugar to a caramel. Into 4 ramekins greased with butter, add 1 tsp of caramel and a ring of pineapple into each. Pour the cream into the saucepan of caramel and stir to combine. Mix together the butter, eggs and remaining caster sugar. Sprinkle in the flour and stir to combine. Spoon the mixture on top of the pineapple and cook for 20 - 25 mins. Once cooked, flip the puddings onto a plate, drizzle with creamy caramel and serve. 

Makes 4 

Upside Down Pineapple Pudding